Boiled Beef with Spring Herb Sauce

Rating: 2.57 / 5.00 (7 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Rinse the meat bones and bring to the boil in a large saucepan of water, skimming off any foam that forms. Rinse the meat and add to the boiling clear soup. From now on, the water should only simmer gently over low heat, continuing to skim off the foam repeatedly. Cut an unpeeled onion in half, roast it darkly on the cut surfaces in a frying pan and add it to the clear soup together with peppercorns and bay leaf spice. Rinse and peel the soup vegetables. Add the peels to the clear soup and cut the vegetables into 3 cm long strips.

Gently simmer the clear soup with the meat for about 2 hours, then remove the meat and strain the clear soup. Make the vegetable strips in the strained clear soup for 10 minutes.

For the herb sauce, roughly chop the garlic. Rinse the kitchen herbs, drain well and chop coarsely. In a hand mixer put 100 ml of the strained clear soup, add the garlic, kitchen herbs, vinegar, salt, pepper and sugar and mix well. At the end add the olive oil and mix again briefly.

Cut the boiled beef and arrange it in a soup plate with a little bit of clear soup and vegetable strips. Pour the herb sauce on the meat and serve with baguette.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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